Plant-Based Black Bean Taco Soup

01/05/2022

It was so delicious. Read More

Plant-Based Black Bean Taco Soup Recipe | Allrecipes

Reviews

Reviews: Most Helpful

01/05/2022

It was so delicious. Read More

Reviews

Reviews: Most Helpful

01/05/2022

It was so delicious. Read More

Reviews

Reviews: Most Helpful

01/05/2022

It was so delicious. Read More

Reviews

Reviews: Most Helpful

01/05/2022

It was so delicious. Read More

Plant-Based Black Bean Taco Soup

Name: Plant-Based Black Bean Taco Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tablespoons grapeseed oil; 1 medium onion, chopped; 1 medium green bell pepper, cut into bite-sized pieces; 1 medium red bell pepper, cut into bite-sized pieces; 2 stalks celery, chopped; 2 medium carrots, chopped; 2 medium jalapeno peppers, seeded and minced; 4 cloves garlic, chopped; 2 (14.5 ounce) cans fire-roasted diced tomatoes; 1 (32 fluid ounce) container vegetable broth; 2 (15 ounce) cans black beans, rinsed and drained; 1 (15 ounce) can pinto beans, rinsed and drained; ¼ cup frozen corn; ½ teaspoon ground cumin, or to taste; ¼ teaspoon chili powder, or to taste; ¼ teaspoon smoked paprika, or to taste; salt to taste

This meatless, taco-flavored soup is loaded with bean protein and robust flavor from the combination of spices and fire-roasted tomatoes.

Gallery

Plant-Based Black Bean Taco Soup CookingWithShelia

Recipe Summary test

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

6 servings

Directions

Step 1
Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.

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Step 2
Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.

Nutrition Facts

Per Serving:

292 calories; protein 13.9g; carbohydrates 48g; fat 6.1g; sodium 1568.2mg. Full Nutrition

Plant-Based Black Bean Taco Soup

This meatless, taco-flavored soup is loaded with bean protein and robust flavor from the combination of spices and fire-roasted tomatoes.

Gallery

Recipe Summary test

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

6 servings

Directions

Step 1
Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.

Advertisement
Step 2
Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.

Nutrition Facts

Per Serving:

292 calories; protein 13.9g; carbohydrates 48g; fat 6.1g; sodium 1568.2mg. Full Nutrition

Plant-Based Black Bean Taco Soup

This meatless, taco-flavored soup is loaded with bean protein and robust flavor from the combination of spices and fire-roasted tomatoes.

Gallery

Recipe Summary test

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

6 servings

Directions

Step 1
Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.

Advertisement
Step 2
Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.

Nutrition Facts

Per Serving:

292 calories; protein 13.9g; carbohydrates 48g; fat 6.1g; sodium 1568.2mg. Full Nutrition

Gallery

Recipe Summary test

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

6 servings

Directions

Step 1
Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.

Advertisement
Step 2
Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.

Nutrition Facts

Per Serving:

292 calories; protein 13.9g; carbohydrates 48g; fat 6.1g; sodium 1568.2mg. Full Nutrition

Gallery

Recipe Summary test

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

6 servings

<>>

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

2 tablespoons grapeseed oil

1 medium onion, chopped

1 medium onion, chopped 1 medium onion, chopped <>> 1 medium onion, chopped <>> 1 medium onion, chopped 1 medium onion, chopped

1 medium onion, chopped

1 medium green bell pepper, cut into bite-sized pieces

1 medium red bell pepper, cut into bite-sized pieces

2 stalks celery, chopped

2 medium carrots, chopped

2 medium jalapeno peppers, seeded and minced (Optional)

4 cloves garlic, chopped

2 (14.5 ounce) cans fire-roasted diced tomatoes

1 (32 fluid ounce) container vegetable broth

2 (15 ounce) cans black beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

¼ cup frozen corn

½ teaspoon ground cumin, or to taste

¼ teaspoon chili powder, or to taste

¼ teaspoon smoked paprika, or to taste

salt to taste

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Directions

Step 1
Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.

Advertisement
Step 2
Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.

Nutrition Facts

Per Serving:

292 calories; protein 13.9g; carbohydrates 48g; fat 6.1g; sodium 1568.2mg. Full Nutrition

Gallery

Recipe Summary test

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

6 servings

Directions

Step 1
Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.

Advertisement
Step 2
Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.

Nutrition Facts

Per Serving:

292 calories; protein 13.9g; carbohydrates 48g; fat 6.1g; sodium 1568.2mg. Full Nutrition

Gallery

Recipe Summary test

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

6 servings

Directions

Step 1
Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.

Advertisement
Step 2
Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.

Nutrition Facts

Per Serving:

292 calories; protein 13.9g; carbohydrates 48g; fat 6.1g; sodium 1568.2mg. Full Nutrition

Plant-Based Black Bean Taco Soup

This meatless, taco-flavored soup is loaded with bean protein and robust flavor from the combination of spices and fire-roasted tomatoes.

Gallery

Recipe Summary test

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

6 servings

Directions

Step 1
Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.

Advertisement
Step 2
Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.

Nutrition Facts

Per Serving:

292 calories; protein 13.9g; carbohydrates 48g; fat 6.1g; sodium 1568.2mg. Full Nutrition

Plant-Based Black Bean Taco Soup

This meatless, taco-flavored soup is loaded with bean protein and robust flavor from the combination of spices and fire-roasted tomatoes.

Gallery

Recipe Summary test

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

6 servings